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Baked Zucchini and Tomato Gratin


  • Author: Avery
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Deliciously layered with tender zucchini, juicy tomatoes, and a savory Parmesan-breadcrumb topping, this Baked Zucchini and Tomato Gratin is a comforting side or light main that’s bursting with flavor and texture. Perfect for late summer produce or anytime you want something wholesome and satisfying straight from the oven.


Ingredients

Scale
  • 4 medium zucchinis, thinly sliced
  • 4 medium tomatoes, thinly sliced
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine breadcrumbs, Parmesan, garlic, oregano, thyme, salt, and pepper. Drizzle with olive oil and toss to coat.
  3. Lightly grease a baking dish. Layer half the zucchini slices, then half the tomato slices. Sprinkle with the breadcrumb mixture.
  4. Repeat the layers with remaining vegetables and top with the remaining breadcrumb mix.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, until golden and bubbling.
  6. Let cool slightly. Garnish with fresh basil before serving.

Notes

  • For extra richness, add a few thin slices of fresh mozzarella between the layers.
  • Swap out Parmesan for Pecorino or a vegan alternative if preferred.
  • Leftovers keep well and taste even better the next day.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish, Vegetarian Main
  • Method: Baked
  • Cuisine: Mediterranean-inspired

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 210 kcal
  • Sugar: 4 g
  • Sodium: 370 mg
  • Fat: 12 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 10 mg